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This review is from: Manual of Nutrition 12th Edition (Paperback)
I bought my first copy of this book in 1973 when I was training to teach Food Science and Nutrition. I believe it was first compiled by Magnus Pike in about 1945.
I bought a revised copy sometime in the late 1980's which I used extensively, & bought this 12th edition thinking it would be expanded. The main part I use is Appendix 3 - Composition of Foods, which gives nutritional values per 100g of edible portion.
How disappointed and alarmed I am.
My previous copies, although having fewer pages, dealt with basic fundamental wholesome food stuffs. This 12th edition has emphasis on processed foods, it does not even give nutritional values of basic butter (which by the way is not the "baddy" in our diet, that cap goes to sugar).
It is geared all the way through to "low fat" food, processed food, recommending basing meals on "starchy" foods, it does eventually say to cut down on sugar, though this is not given a high priority.
Starchy carbohydrate sugary foods and processed foods are the reason as a species we are getting fatter and fatter.
The Manual of Nutrition for me is now flawed, and its recommendations are suspect.
I find the thinking behind this latest edition misinformed and that saddens me, it has been up until now the most useful book on nutrition I have owned, not any more. With the internet nutritional aspects of a huge range of foods can be found easily and quickly.
Fat has a very important part to play in our diet, "low fat", starchy carbohydrate sugary foods, in can be argued. do not.
Although not replacements in any way for the Manual of Nutrition, I would recommend two highly informative books - 1) "Fat Chance" by Dr Robert Lustig, 2) "Living Low Carb" by Jonny Bowden.
Certainly food for thought.